chocolate coconut rum cake
Chocolate Coconut Rum Cake Makes one 7- or 8-inch round cake 1 cup sweetened flaked coconut 4 ounces semisweet chocolate, broken into pieces 5 tablespoons unsalted butter 3 tablesp...
Ingredients
- 1cupsweetened flaked coconut
- 4ouncesemisweet chocolate, broken into pieces
- 5tablespoonunsalted butter
- 3tablespoonlight or golden rum
- 4large eggs, separated
- 1/4cupgranulated sugar
- 2tablespoonall-purpose flour
- 1/4teaspoonsalt
Directions
- 1
Chocolate Coconut Rum Cake Makes one 7- or 8-inch round cake 1 cup sweetened flaked coconut 4 ounces semisweet chocolate, broken into pieces
- 2
In a metal bowl set over a saucepan of simmering water melt the chocolate and the butter with the rum, stirring, until the mixture is smooth
- 3
In a bowl whisk together the yolks, 2 tablespoons of the sugar, the flour, and the salt until the mixture is smooth and whisk in the chocola
- 4
In another bowl with an electric mixer beat the whites until they hold soft peaks and beat in the remaining 2 tablespoons sugar until the wh
- 5
Stir half the whites into the chocolate mixture and fold in the remaining whites gently but thoroughly
- 6
Pour the mixture into a buttered 7- or 8-inch springform pan, bake the cake in the middle of a preheated 350 degree F oven for 40 to 45 minu
- 7
The cake will fall as it cools.) Remove the side of the pan from the cake and spread the frosting on the side of the cake
- 8
Holding the cake in one hand over the bowl of toasted coconut, with the other hand press the coconut onto the frosting, letting the excess f